Tofu Stroganoff

My mom pretty much did anything and everything to appease the psychotic palates of her 4 super critical kiddos.  Though she humored us by whipping up our favorite dishes on repeat, her arsenal was endless.  I don’t think there is a single thing that woman can’t make.  She would experiment in the kitchen like a mad scientist and come up with the most amazing dishes without a recipe in sight.  I absolutely regret taking it for granted during a stubborn 3 year stint of requesting nothing but chicken tenders and mashed potatoes for breakfast, lunch, and dinner as a child.  Clearly I had issues.  At least these days, when I dive head first into a food jag it’s veggie related.
Beef Stroganoff was one of the dishes I was terrified of initially, but learned to adore.  I think she called it something different though to get us to stop whining and eat it… “Alligator Pie” or something equally quirky.  The craving struck last week and, as usual, my stomach’s wish is my command.  Though instead of a plate full of moo cow, I decided to bring a little tofu lovin’ to the table.

Tofu Stroganoff with Fluffy Quinoa

Tofu Stroganoff

Tofu Stroganoff
Prep time
Cook time
Total time
Serves: 2 servings
  • 8 oz sliced mushrooms [white button or baby bella]
  • ½ pkg of extra firm tofu
  • ½ cup vegetable broth
  • 1 cup plain greek yogurt
  • 1-2 cloves of garlic, smashed and minced
  • 1 Tbsp tomato paste
  • 2 Tbsp butter
  • 2 Tbsp flour
  • ¼ tsp salt plus more to taste
  • about a tsp or so of oil for sauteeing
  • freshly ground black pepper and a sprinkle or two of dill, to taste
  • fresh or dried parsley
  1. Measure out your greek yogurt and set aside to reach room temperature.
  2. Next, press the excess water out of your tofu wrapping it in paper towels, setting it atop a dish cloth, and laying something flat and heavy on top for a few minutes. A book... a cast iron skillet... anything will do! Just maybe don't sit on it.
  3. Saute mushrooms with a little bit of oil and season with a pinch of salt.
  4. Once they're just about finished cooking, add and gently saute the garlic.
  5. Next, move the veggies aside and add butter into skillet over medium heat, stirring as it melts. Add the flour to the melted butter to thicken and create a roux, stirring vigorously to incorporate. Pour in veggie broth, tomato paste, salt, pepper, and a little parsley and dill too.
  6. Simmer on low heat for 5 minutes or so.
  7. At the very end, stir in the yogurt and tofu.
  8. Stir and simmer a little longer to give the tofu time to soak up all the flavor of the sauce.
  9. Taste, adjust salt, pepper, parsley, and dill to suit your palate and serve atop a fluffy pile of egg noodles or a small tower of quinoa.
brontosaurus chefs make as is, duh!
t-rex chefs  you can use chicken broth and/or beef… but the tofu is yummy!
gluten-free chefs skip the flour!  The sauce will be a little bit thinner but will still taste the sameTraditionally, stroganoff is served over a small mountain of fluffy egg noodles, which I love. A bare egg noodle-less pantry resulted in a quick swap for fluffy quinoa. I loved the pairing! Its a winner either way, and I can honestly say I would eat this sans carbohydrates of any kind if need be.  The sauce and tofu were a match made in stroganoff heaven – Creamy and delicious!
Tofu Stroganoff with Fluffy Quinoa
Have you ever had Stroganoff?
How about Alligator Pie? =) 


  1. says

    if you toss the tofu in cornstarch before you cook it, it will thicken the sauce and still be gluten free. I only know this because I am married to a Chinese guy. They use a LOT of cornstarch. Also? I just bought a shitton of mushrooms at costco, now I have something to do with it.

  2. says

    I’m totally making this!! I am always looking for ways to liven up dishes and use tofu instead of meat! This is a winner. I’m sure of it! I’ll probably eat it without any carbs too… I can’t wait to try it! :) Thanks for sharing, Jenn!

  3. says

    I love tofu. And I just bought some quinoa for the first time ever, so I think I would really like this dish (even though I am totally transfixed by that mexican pie picture in your sidebar!)

  4. cragsandveggies says

    Thanks girl, I love stroganoff! It’s a comfort that I miss as a vegetarian. I’ve seen it made with mushrooms before, but they always turn out gooey when I try so I will definitely try with tofu! Thanks!

  5. Ana says

    We have stroganoff every Sunday haha. It’s a staple in Brazil and it has become my husband’s favorite dish. I like your version of it!

  6. says

    I love when I find new tofu recipes.  This sounds fantastic and I would be the one to eat the whole thng, LOL.  Wonderful.

  7. says

    I like the way you added quinoa  instead of noodles, tofu stroganoff looks awesome.
    Yes you are right, when I was  young,  mom will make different  dishes to make me at least attempt to eat. Now I regret, she is no more, I am   trying to makes dishes from memories. 

  8. sandi says

    as a mom of three i’m stuck on the last sentence.  after my first watched one episode of barney i claimed to never be able to find the channel again.  now i have that *i love you you love me* song stuck in my head.  thanks.

  9. says

    Does it make you feel any better to know it’s stuck in my head too? I was too old for barney around the time it came out but I babysat my younger siblings while my parents worked so that crap is beyond etched in my brain for all eternity =) We’ll suffer together! haha love ya!

  10. ben aron says

    When it comes to pressing tofu, i like to use my EZ Tofu Press. It allows better flavor absorption and provides a great texture. Thank for you the  receipe!

  11. Pirogoeth says

    This looks awesome!  I will have to remember to try this sometime for lunch, far away from the hubby.  He’s a bit of a t-rex.

  12. Kristin Walker says

    I am DYING to make this.  Too often I can’t think of anything to do with tofu aside from various mexican-style meals.  This is a perfect way to mix it up!

  13. says

    Love, love, LOVE this recipe and thank you for the simplicity. We used it w/gluten-free Bob’s flour and served it over the wild rice medley from Trader Joe’s for an extra-fast weeknight dish. You’re our kitchen heroes of the week!

  14. says

    Alligator Pie is from a poem/book by Dennis Lee (1974). “Alligator pie, alligator pie, / If I don’t get some I think I’m gonna die. / Give away the green grass, give away the sky, / But don’t give away my alligator pie.” There are verses for alligator stew and soup; do you have those recipes?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: